- Twin career peaks
INTERVIEW: Kyle MacLachlan is perhaps best known for ordering cups of coffee but now he has turned his hand to wine-making, with some fruitful results. But how will it wash with a slice of cherry pie? FIONA MCCANN finds out
- Homecoming treat
When you’ve been travelling, and eating exotic things, sometimes it’s good to sit down to a simple supper made with familiar foods, writes DOMINI KEMP
Wine »
- Low-level pleasure
I RECENTLY OPENED AN elderly bottle of Domaine de Trévallon, one of the top wines of Provence, from the 1989 vintage. It was drinking beautifully, a lovely elegant wine if fading a little. The level of alcohol read 12 per cent. The current 2007 vintage weighs in at 14 per cent. Such increases are not uncommon. A friend recently brought a bottle of 1990 Henschke Mount Edelstone Shiraz that was 12 per cent alcohol, and tasted wonderful. The same wine from 2002 in my cellar registered 14.5 per cent. In virtually every wine region, alcohol levels have been steadily moving upwards for the past 20 years.
- Sweet little Pantelleria
PANTELLERIA IS A volcanic outcrop sitting alone and splendid in the Mediterranean Sea, half-way between Italy and Africa. In the past, it was occupied by all of the ancient Mediterranean powers, the Phoenicians, Greeks, Romans, Arabs, French and Spanish. More recently, it has become the summer residence of modern celebrities, including Giorgio Armani and Carole Bouquet. The rest of the year, 7,000 Panetellerias inhabit this small island, which is a mere 12km long and seven wide.
Recipes »
- Old friends are best
Sometimes an old favourite cookery book can be more useful than a flashy new one, writes DOMINI KEMP
- Feta accompli
Feta cheese adds salty, savoury notes to a different take on baked beans, dressed up with chorizo and eggs, writes DOMINI KEMP
Features »
- Food file
A round-up of today's other stories in brief
- Get picking
FORAGING: It is a bumper autumn for free food – you’ve just got to get out with your basket and pick it, writes CATHERINE CLEARY
Restaurant reviews »
- Could try harder
THE SMELL OF diesel and beef fat wafts around the dark empty streets, where waiting burger stands sit in separate puddles of generator light. There’s a roar from the stadium. Some black-clad drink-promotion girls are getting their gear from a man in a jeep. He’s handing them harnesses. Maybe they’re going to scale the outside and drop on to the pitch, Mission Impossible-style.
- Yum yum, pig's bum, cabbage and potatoes
Le Bon Crubeen brings a second good restaurant to Dublin’s Talbot Street, writes CATHERINE CLEARY